Cappuccini Blend

Cultivar

Raggiola, Leccino, Maurino, Picholine

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Soil conditions

Predominantly calcareous with a clay matrix and the optimum granulometry for natural water drainage, it is suitable for accommodating and enhancing cultivars of cultivated olives.

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Altitude

400m above sea level

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Training System

Policonico Vase

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Planting Density

277 plants per hectare

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Planting Pattern

6m x 6m

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Plant Yield

20 kg per tree

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Harvest

Facilitated by electric harvesters and nets.

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First Pressing

By hammer mills operating at 2800 – 4800 RPM

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Price

15,00

CAPPUCCINI BLEND

HOW IT IS MADE

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Malaxation

At a constant temperature of 24°C, under a controlled nitrogen atmosphere and with an oxygen monitoring system present in the tank.

Estraction

Using a two-phase decanter with automatic drum refrigeration, to maintain a constant oil temperature throughout the extraction stage, with the possibility of extracting oil from the decanter or centrifuge.

Filtration

Upon extraction from the decanter or centrifuge, the oil is filtered through a cellulose filter.

Storage

In stainless steel tanks at a stable 16°C, under a controlled nitrogen atmosphere.

Sensory Analysis

Rich, warm and complex, complemented by hints of vegetables and fresh herbs, notes of artichoke and almond, and elegant pairing of gentle bitterness and spice.

Food Pairing

Salads, gratinated vegetables, pasta with shellfish, ricotta ravioli, grilled seafood, chicken.

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